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[Food For Thought]
is published quarterly by the Massachusetts Specialty Foods Association
(800) 813-5862
www.msfa.net
January 2004
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in this issue....
-- Letter From the President
-- A Foodie - Associate Member Profile
-- On the Menu - MSFA Calendar of Events
-- Just Desserts! Members in the Spotlight
-- Member Participation
-- Member FYI
-- The Salt of the Earth - New Members, Renewals and Upcoming Renewals
-- Contact Information
Welcome to the first online edition of the MSFA quarterly newsletter. Read on for association highlights, valuable information and member updates.
And please feel free to give us your feedback! Letter From the President
A Foodie - Associate Member Profile
Visit the Mroz Consulting Website
On the Menu - MSFA Calendar of Events
Just Desserts! Members in the Spotlight
Member Participation
Member FYI
MSFA Members Who Have Renewed MISSION STATEMENT OF THE MSFA
Carol
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Dear MSFA Members,
Welcome to the first online version of "Food for Thought"! Andrea Raiter, of My Grandma's of New England is our new editor, and you may send in your news to her at araiter@mygrandma.com. The next issue will be forthcoming on April 15 with a submissions deadline of April 1.
Many of you attended our MSFA Annual Meeting at the Lanam Club on November 5 and were treated to a wonderful evening of networking and fabulous food served in an elegant setting. MSFA members' products were prepared by Chef Soren Christensen and his gracious staff. Many thanks to all who helped to make this a truly memorable occasion.
In looking back at 2003, I would like to share with you some of the accomplishments of the MSFA.
MSFA Highlights of 2003:
The MSFA is growing in our membership and outreach as we continue to offer services that benefit specialty foods companies in New England. The most important aspect of our growth is you, the membership. You are the heart of the MSFA, and your participation and involvement keep it moving forward. Jackie Shaw of Ms. Cellaneous, MSFA member, stated it beautifully in the Boston Herald feature article on the MSFA last spring, "People are so helpful, even though they make the same product. I'm flabbergasted at how helpful they are".
The accomplishments of 2003 provide a great springboard for us as we enter 2004 and strive to make it the best year yet for the MSFA!
With warm regards,
Carol Coutrier, President
MSFA
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Mroz Consulting
Elaine Mroz
There is a lot involved in operating a successful business, and the more a business grows, the more complicated it can become. Mroz Consulting provides services which help businesses work through their growing pains so their profits can grow as quickly as their aspirations. Elaine Mroz, president of Mroz Consulting is an MSFA member because she wants to support local companies in the growing specialty foods industry.
"Even small manufacturers can benefit from a review of their operating processes to be sure they are servicing their markets as cost effectively as possible," says Elaine. Her consulting services often begin when a company experiences eroding profit margins or customer service problems as a result of successful growth. "An increase in volume or an expansion of product lines presents a challenge to growing companies. It often demands that a company develop processes which are more formal and rigorous than what they've been accustomed to when the business was in its infancy. Sometimes it takes another set of eyes to determine where improvements can be made."
Mroz Consulting has a specialty in supply chain functions, including sales forecasting, production planning, inventory management, transportation, distribution and customer service. In addition, Elaine's experience in financial analysis enables her to develop business plans to secure funding, and to evaluate investment options as part of a long term strategy for business growth.
Elaine is happy to speak with any MSFA member or associate member about the particular issues facing their business.
Elaine Mroz
Mroz Consulting
64 Chestnut St.
Lunenburg, MA 01462
978-582-7177
http://www.mrozconsulting.com
emroz@mrozconsulting.com
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2004 MSFA CALENDAR
JANUARY
13
MSFA Board Meeting
14
Networking Event - Pemberton Farms, Cambridge, MA 1-4 PM Open to MSFA members and non-members.
Contact Ellen Callaway at (617) 645-8080 to register.
15
MSFA Online Newsletter, "Food for Thought"
16
Winter Conference Series on Food & Farming
Plimouth Plantation, Plymouth, MA (617) 740-2722
26
Food Allergens Seminar - Nuestra Culinary Ventures, Boston, MA
5:30-7:30 PM. $15.00. Contact Bonita Oehlke at
bonita.oehlke@state.ma.us or (617) 626-1753.
27
Food Allergens Seminar - Franklin County CDC,
Greenfield, MA 5:30-7:30 PM. $15.00.
Contact Bonita Oehlke: bonita.oehlke@state.ma.us or (617) 626-1753.
FEBRUARY
11
"Making it Organic", A Seminar for Food Processors & Growers, Greenfield, MA
9:30AM-4:30PM. Contact Bonita Oehlke: bonita.oehlke@state.ma.us or (617) 626-1753.
29-3/2
New England Foodservice & Lodging Exposition, Hynes Convention Center,Boston, MA
Contact Hillary Watters to exhibit in the MSFA Pavillion at a discount for MSFA members: (207) 842-5563 or hwattters@divcom.com.
MARCH
7-9
New England Products Trade Show, Portland, Maine
Contact Giraffe Events at (800) 638-
6787 or
info@giraffeevents.com
9
MSFA Board Meeting
APRIL
15
MSFA Online Newsletter, "Food for Thought"
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Members in the Spotlight
"Each month ''Transitions'' profiles individuals who have made significant changes in their work lives - and highlights the techniques they used to make the changes."
The MSFA is mentioned in the article:
"Key to the growth of Hurley's business is networking. Ask him to tell the story of how his business has evolved, and he describes a series of connections made through conversations and organizations. For example, Hurley contacted other people who had started businesses before taking the plunge himself. On the advice of one Boston food entrepreneur, he joined the Massachusetts Specialty Foods Association, which he credits with offering him networking opportunities as well as important information about the food industry. Hurley now serves on its board."
The full article may be found at htt
p
://bostonworks.boston.com/globe/transitions/
Goodbaker Gourmet, www.goodbaker.com
If Martha Stewart suddenly morphed into a tree- hugging Earth Goddess, chances are she'd probably whip up a batch of Goodbaker Gourmet's Magic Multigrain Muffins. Not only are these vegan muffins sweet and wholesome like Martha, they're also low in fat, and cholesterol- free. They turn out moist and very yummy, and if you sprinkle a little cinnamon- sugar on top, they smell extra-wonderful. Trust me, they're easy to prepare, which is always a good thing. You just toss in a bit of agua and your choice of either some applesauce, yogurt, buttermilk, bananas or grated carrots, and you're done!
Rachelle Nones
The four contest judges included celebrity chefs, Ming Tsai (Blue Ginger, Wellesley, MA), Mark Miller (Coyote Caf=E9, Sante Fe, NM and Las Vegas, NV), and Michel Nischan (bestselling author of TASTE pure and simple from Chronicle Books, and Executive Consulting Chef for Song, a division of Delta Airlines), and Japan's premier stage and theater director, Amon Miyamoto.
Chef Myron's winning recipes included a hot dish of Donburi da Mar Zaffrino (Rice Bowl of Seafood in Saffron Broth), a cold dish of Indonesian Style Ceviche Chirashi Zushi (Sushi Salad of Lime Cooked Salmon and Tuna), and a delightful dessert called Kuo Nieo (Thai Candied Mango & Squash with Coconut Rice Cake.)
The contest is part of a 90 minute documentary surrounding Japanese rice in the United States produced by NHK Educational to be broadcast in Japan to over 10 million viewers this coming December.
The contest was sponsored by Kumai Harvest=AE Koshi Hikari rice, the premium Japanese imported rice produced by Japanese farmers who are members of JA ZENCHU (The Central Union of Agricultural Co- operatives) JA ZENCHU is the apex body of Japan's agricultural co-operative movement, representing the interests of Japanese farmers and their agricultural co- operative organizations. For more information about Kumai Harvest Koshi Hikari rice and more celebrity chef rice recipes, visit KumaiHarvest.com
For more information about Chef Myron Becker and Myron's Fine Foods, Inc., visit chefmyrons.com
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SEMINAR -Food Allergens: Is Your Business Safe?
January 26, 2004, 5:30 - 7:30 pm, Nuestra Culinary Ventures, Boston
and
January 27, 2004, 5:30 - 7:30 pm, Franklin County CDC, Greenfield.
As a food producer or restaurateur you should be aware there are six to seven million people in the U.S. who suffer from serious food allergies, and the number is growing.
Don't take the risk. Do everything possible to avoid allergens from contaminating your product. Take the first step towards protecting your customer and your business by attending this information-packed seminar.
These interesting evening seminars feature a noted food allergen expert Susan Callahan - and Cecilia Golnazarian, Ph.D., both from the Northeast Center for Food Entrepreneurship.
Sponsored by,
Northeast Center for Food Entrepreneurship, Nuestra Culinary Ventures, Franklin County CDC, W. MA Food Processing Center, MA Department of Agricultural Resources, Northeast Institute of Food Technologists and the Massachusetts Specialty Foods Association.
The program cost is $15. For more information: bonita.oehlke@state.ma.us - 617-626- 1753.
NEW ENGLAND PRODUCTS TRADE SHOW
SAVE THE DATE for the 20th annual New England Products Trade Show (NEPTS), March 7-9, 2004. This juried wholesale buyers trade show is a premier event featuring only New England made giftware, home furnishings, and gourmet specialty foods, as well as complementing vendor services. More than 300 companies of all sizes participate in this nationally known event, which draws more than 2,000 buyers from across the country and beyond. Held in Portland, Maine, this unique wholesale event is known for its friendly atmosphere and quality products. For exhibitor, sponsor, or buyer information, please contact Giraffe Events at 800.638.6787 or info@giraffeevents.com. Visit the show web site at http://www.nepts.com/ to register today!
SHOWCASE YOUR PRODUCT
ON WGBH 2 & 44, JUNE 6-12, 2004
Be a part of a distinguished group of donors who support public television and receive extensive exposure and visibility. Donate to BAY STATE BASKETS which have become a tradition at the WGBH Auction. Viewers all over New England wait for these delectable baskets in anticipation during this fun and engaging event.
Contact Trishia Lichauco at 617-300-4207 or by e-mail at trishia_lichauco@wgbh.org for more information.
"Making it Organic" - A Seminar for Food Processors and Growers
There will be seminar entitled: "Making it Organic - A Seminar for Food Processors and Growers" to be held at the Greenfield Community College, Wednesday, February 11, 2026 from 9:30 AM to 4:30 PM.
A panel of experts will outline the key steps to becoming a certified organic processor and getting your products to market. Topics will include an overview of the organic movement, navigating through the National Organic Program, and marketing organic products. Presenters include industry experts and experienced small and medium sized processors providing insights into working with the new organic standards.
Confirmed speakers include Holly Givens, Communications Director for the Organic Trade Assocation; Bob Burke, Principal, Natural Products Consulting Institute, expert in organic product marketing; Don Rosenberg, President, Real Pickles; Frank Carlson, Carlson Orchards, organic cidermaker; Don Franczyk, Certification Administrator and John Weaver, Purchasing Manager, Fairfield Farm Kitchens, makers of Organic Classics and Moosewood brand organic products.
Sponsors include the Massachusetts Independent Certification (Baystate Organic Certifiers), Massachusetts Department of Agricultural Resources, Franklin County Community Development Corporation - Western Massachusetts Food Processing Center, Organic Trade Association, Northeast Institute of Food Technologists, Massachusetts Specialty Foods Association, and the Northeast Center for Food Entrepreneurship.
For seminar information and registration, contact Don Franczyk
dfranczyk@starpower.net (978-297-4171) or Bonita Oehlke bonita.oehlke@state.ma.us mailto:bonita.oehlke@state.ma.us
(617-626-1753).
"Celebrate the Art of Cooking"
May 22 & 23, 2004
The Cooking Show would like to invite you to participate in two days of celebrating the art of cooking, food and entertainment. The Cooking Show will feature local and celebrity chef demonstrations and exhibit floor featuring gourmet food vendors, cookware, wine, craftsmen and more. This is a "selling" show where sampling and sales are permitted and encouraged. The event will take place at the CT Expo Center in Hartford, CT on May 22 and 23, 2004. Special offer to MA specialty foods association members: 10x10 booth space for $450 (instead of standard $625) or 8 ft table top area for only $350. Please sign up by Feb 2, 2026 to take advantage of this offer and get the best booth placement. The Cooking Show is a great opportunity to generate awareness, get product feedback, fill your database with new leads and find new customers. An extensive marketing campaign is planned to draw thousands of pre-qualified buyers. For more information, please contact Lisa Sullivan at 866-237-7583, visit www.thecookingshow.com or email lisa@thecookingshow.com.
The New England Foodservice & Lodging Expo
February 29 - March 2, 2004, Hynes Convention Center, Boston, MA
Question: What's new about the New England Foodservice & Lodging Expo this year?
Answer: Special Events not seen before at NEFS, corporate meetings to attract even more attendees, and an improved Key Buyer program.
STARCHEFS DEMONSTRATIONS On February 29th 2004, the most innovative Chefs of New England will serve forth their prized techniques at the StarChefs Studio - A Kitchen Without Boundaries. During this unprecedented collaborative culinary symposium, Chefs Mark Allen of Le Soir , Anna Sortun of Olenana, Dante deMagistris of blu, Thomas John of Mantra, Marc Orfaly of Pigalle, Anthony Susi of Sage,and Ernie Quinones of Mantra will pass their knowledge and techniques onto the budding culinary talents of tomorrow. Each Chef will be showcasing their techniques presented as part of a chosen recipe. Get details on the special events page at www.nefsexpo.com.
CORPORATE MEETINGS
The Epicurean Club, Briar Group, Rhode Island Hospitality & Tourism Association and all of the New England Restaurant and Lodging Associations will be attending meetings during and after the show. Each group averages between 50 - 200 members and will be convening monthly meetings, board meetings and parties onsite at the Hynes.
NEW & IMPROVED KEY BUYER PROGRAM
We are targeting top decision makers from across New England. If you're looking to get your product in front of hotels, restaurants, hospitals, schools and distributors like Aramark, Chartwells or Sodexho, then you need to be a part of NEFS 2004.
Question: What does moving to the Hynes Convention Center mean to NEFS buyers?
Answer: Now it's even easier to get to the show. Plus, the city of Boston is a great attraction for networking, shopping and dining. We also have reduced rates at hotels right next to the Hynes. Attendees that stay at our host hotel, the Colonnade, get reduced parking. Plus, if attendees book a room through our travel group, TTG they receive two additional free tickets to NEFS!
Question: What are the benefits to exhibiting?
Answer: The ability to easily raise awareness of your product and company. The number 1 reason buyers go to the show is to see what's new. Whether it's low card, Atkins, low cholesterol, etc. if they want to see the trends, they go to NEFS. We've made it even easier to promote your company and products. We have reduced the rate on the New Product Showcase. The showcase will also be in a new, high traffic location. MSFA members also get a free weblink ($99 value) and their own company logo listing ($150 value) in the directory. (Advertising and sponsorship materials must be received before January 15.)
Question: Is there an exhibit special for MSFA members?
Answer: This year MSFA members will benefit >from a significant booth space discount as well as several promotional benefits. MSFA companies will stand out from the crowd. To find how to take advantage of these benefits contact Hilary Manning by phone at 207-842-5563 or email hmanning@divcom.com.
STAY IN THE LOOP
Join the MSFA Yahoo Group to stay in touch with other members, ask questions, post job opportunities, sell stuff, find stuff and generally keep informed. This is a very powerful tool and is one of the great benefits of MSFA membership.
Go to http://groups.yahoo.com/group/MSFA- group/ and click on "Join This Group". If you don't have a Yahoo ID you'll be asked to create one.
Please include your company name somewhere in your Yahoo profile (the one you'll be asked to create or the one you may already have) as it is very helpful to us.
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NEW MATERIALS ON REGISTRATION AND PRIOR NOTICE from the Center for Food Safety and Applied Nutrition are Available
CFSAN has published two new booklets, "WHAT YOU NEED TO KNOW ABOUT REGISTRATION OF FOOD FACILITIES" and "WHAT YOU NEED TO KNOW ABOUT PRIOR NOTICE OF IMPORTED FOOD SHIPMENTS", which cover the key points of the two new interim final regulations for manufacturing / processing, packing and holding facilities, and for importers, filers, and brokers of imported food. Supplies of the booklets have been sent to FDA field offices and Customs and Border Protection field offices.
The booklets can also be accessed in PDF format at http ://www.cfsan.fda.gov/~dms/fsbtact.html
If you are interested in receiving a copy (5 copies maximum), please send an email request to: CARL.VASSAR@FDA.GOV.
Be sure to provide your name and mailing address.
The Salt of the Earth - New Members, Renewals and Upcoming Renewals
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The MSFA Welcomes the Following New Members:
Okinawa Sushi Catering
31 Germania St, Jamaica Plain, MA 02130
Contact: Chek Kooichong
Tel: 617-817-8899
Sushichek@aol.com
Professional sushi chef & sushi station. We cater to weddings,corporate functions, birthday parties, bar mitzvah or any event!
Macaran Printed Products
42a Magnolia Street, Arlington, MA 02474
Contact: Patrick J. Degnan
Tel: 617-680-5713
Fax: 781-316-1948
Pdegnan@macaran.com
www.macaran.com
Product Decoration/labeling
Creative Labels of Vermont
9 Tigan St., Winooski, VT 05404
Contact: John Downey
Tel: 800-639-7092 Fax: 888-655-4347
Jdowney@clov.com
www.clov.com
Creative Labels has served the Specialty Foods Industry for over 20 years. Capabilities include: printing up to 8 color custom designed pressure sensitive and paperlabels, hang tags, hot stamping, on-pack coupons, foil seals, decals, static cling, UPC bar codes, and embossing. State of the art electronic pre-press, excellent customer service and local account managers are availableto meet your needs. Creative Labels sticking to what you do best!
Silvia P. Glick, Attorney at Law
857 Massachusetts Ave., Cambridge, MA 02139
Contact: Silvia P. Glick
Tel: 617-876-6826 Fax: 617-661-3667
Attyglick@aol.com
www.silviaglick.com
Providing representation for all your business needs, including: form of business organization, contracts and leases, purchase and sale of businesses and employment matters.
Shootflying Hill Sauce Company
96 Naples Road, #1, Brookline, MA 02446
Contact: Cory Clarke
Tel: 617-277-5259
cory_clarke@yahoo.com
All-natural dessert sauces.
Aptech Graphics
60 Waterman Ave., N Providence, RI 02911
Contact: Mark Mader
Tel: 401-233-2100
Fax: 401-232-2585
art@aptechgraphics.com
www.aptechgraphics.com
Printing.
Jacqui Senn's Cookies
38 Summit Avenue, Lynn, MA 01902
Contact: Jacqui Senn
Tel: 781-718-0133
jacquisennscookies@comcast.net
12 varieties of gourmet cookies, including gingerbread, oatmeal-butterscotch, chocolate chip, oatmeal-craisin.
Equal Exchange
251 Revere St., Canton, MA 02021
Contact: Rodney North
Tel: 781-830-0303
Fax: 781-830-0282
info@equalexchange.com
Fair trade coffee.
Blooming Batches
To 10/04
Wicked walnuts
To 8/04
FNI Group
To 8/04
Coutts Specialty Foods
To 11/04
International Brownie
To 11/04
Cabot's Candy
To 11/04
Mother's, Inc.
To 10/04
Coastal Classics
To 9/04
My Grandma's of New England
To 12/04
Aisha's Termis
To 9/04
Decas Cranberry Products
To 9/04
Newland Farm, Inc. (formerly Mass. Emu Distributors)
To 12/04
Cape Cod Provisions, LLC
To 1/05
Boston Nut Roasters
To 12/04
MSFA Upcoming Renewals
FEBRUARY
Bernadette Baking Corp.
Callaway Photo
Carlson Orchards, Inc.
Carolyn's Gourmet
Cayman Islands Dept. of Tourism
Celebrate with Style!
Davenport Maple Farm
Dole & Bailey
FOODLOGICS Consulting
Goodbaker
Great Hill Dairy
JLK Specialty Foods, Inc.
John Accardi & Sons, Inc.
John J. Walsh Insurance Agency
Notting Hall
Pemberton Farms
Regenie's Crunchy Pitas
Reseska Apiaries
Sampsons
The Food Project
MARCH
Bart's Homemade
Blue Monster PR
Instafoods
The JSB Group
APRIL
Berkshire Berries
Chicopee Provision Company, Inc.
Cookie Commotion
django, inc.
Hellas International
Mizzannye's Specialty Foods
Tisberry Corp.
Stacy's Pita Chips
Contact Information
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Massachusetts Specialty Foods Association
P.O. Box 551, Sudbury, MA 01776
Tel: 800-813-5862
www.msfa.net
The Massachusetts Specialty Foods Association serves as a resource to and an advocate for the Massachusetts Specialty food industry, to support the commitment to excellence and the entrepreneurial spirit that contributes to the uniqueness and quality of Massachusetts specialty foods.
The MSFA provides education, networking and peer support, sales and marketing opportunities, publicity and technical assistance for our members and their customers so that member companies may grow and flourish, thereby strengthening and improving the long term viability of the food and farm sector of the Massachusetts economy.
MSFA Board Members:
PRESIDENT: Carol Coutrier, The Launching Pad & Co.
VICE PRESIDENT: Bruce Mills, My Grandma's of New England
TREASURER: Karl Bittenbender
CLERK: Myron Becker, Myron's Fine Foods
SECRETARY: Larry Berk, Bohoy Design
~ Ellen Callaway, Callaway Photo ~ Sean Hurley, SMH Foods, Inc.~
~ Alison Chateauneuf, Coutts Specialty Foods ~ Matt Morse, Hot Mama's ~
~ Bonita Oehlke, MA Dept. of Food and Agriculture ~Mark Sampson, Sampson's Nuts ~